Paleo Rosemary Bread
Prep time
Cook time
Total time
This Paleo Rosemary Bread is great for sandwiches and for breakfast, and a wonderful addition to any dinner.
Author: Mariel Lewis
Recipe type: Breakfast
Cuisine: American
Serves: 8 slices
Ingredients
- ¼ cup almond flour
- ¼ cup arrowroot flour
- ¾ cup almond butter
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tbsp RAW honey
- 1 rosemary branch
- 3 eggs
- 3 tbsp olive oil
- Coconut oil spray
Instructions
- Preheat oven to 325 F.
- Grease 1 lb bread pan with coconut oil spray, set aside.
- Combine almond flour, arrowroot powder, baking soda and salt in a large bowl. Set aside.
- Mix almond butter and olive oil in a food processor; add in eggs and honey and process to incorporate. Transfer mixture to bowl with dry ingredients and combine. Fold in rosemary leaves, and pour batter into the greased bread pan. Bake for 45 minutes.
- Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.
Notes
Tools You’ll Need:
- Food processor
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spatula
- Bread Pan
- Bread Knife
- Food processor
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spatula
- Bread Pan
- Bread Knife
Recipe by AmazingPaleo.com at https://www.amazingpaleo.com/paleo-rosemary-bread/